Sweet Potato & Zucchini Noodles with Creamy Cashew Sauce


This is a recipe from the Veggie Steady Cook cookbook we had made from all our recipes from the day, so I can’t take credit for it as it’s not my recipe – but I made it the other day and swapped some of the ingredients to make it dairy free and it was so yummy. Check out the post I wrote about VSC if you haven’t already. This dish is such an awesome vegan recipe. I think I drowned the ‘noodles’ in the sauce a bit too much but the sauce was too delicious! I had it for dinner with a vegan, organic schnitzel.


1 sweet potato
2 zucchini
1 cup spinach
1 tsp Himalayan salt
1 tsp pepper
1 tbsp chopped basil
1 tsp paprika
½ tsp ground ginger
1 cup cashews
2/3 cup buckwheat or farali flour
125g vegan margarine
2-3 cups almond milk
1 tsp nutmeg
1 tbsp mixed herbs


Cashew sauce:
Soak the cashews in hot water for 30 mins.

Blend in the food processor and add ½ cup of almond milk

White sauce:
In a pan, heat the margarine and add the flour.

Add milk and stir gradually until it becomes thick and the lumps disappear.

Add salt, pepper, nutmeg and dried herbs.

Spiralize the sweet potatoes and zucchini and blanch in hot water for about 4-5 minutes then drain.

In a pan mix the cashew sauce into the white sauce, add spinach, basil, paprika, pepper and ground ginger and mix well.

Add the sweet potato and zucchini noodles into the sauce and mix,

Love & health,

Courgette Pasta with Sauteed Mushrooms and Vegan Pesto


OK I may have gone a little overboard with the sauce, it’s just so yummy! But you may want to tone yours down and add less sauce, or as much as you want to get it as creamy as you like.

It seems that everyone is jumping on the spiralizer bandwagon these days which is great! All these utensils give us more resources to be able to cook healthily more often, and in less time. It honestly takes about 60 seconds to put two courgettes through a spiralizer. I decided to go for a tagliatelle shape this time. I had some mushrooms and leeks in the fridge along with my courgettes so decided to mix all three together and the result was delicious. Added to it my creamy Vegan Pesto, you can’t go wrong! Either as an accompaniment to a meal or as a meal itself with some salad – just yum!


2 courgettes (zucchini)
About 6/7 chestnut mushrooms or any smallish mushroom
1 leek
1 tsp extra virgin olive oil
Salt and pepper to taste
1 x vegan pesto recipe


First spiralize your courgettes and set aside. If you don’t have a spiralizer you can use a potato peeler. (Spiralizers are quite cheap and really great to have around.)

Chop your mushrooms and leeks.

Heat some olive oil in a deep saucepan and when hot, add the mushrooms and leeks. Stir for a while, until the mushrooms start to release juices, then add a little salt and pepper. After about 7-10 minutes, once they smell delicious, gently pour away the excess liquid.

Put the saucepan back on the hob and add the courgette. Mix well, then add the pesto sauce and mix around until all is hot. Serve hot and sprinkle a few pine nuts on the top.